I love "hammy" smoked turkey. My dad used to get one every fall from the Amana Colony Smokehouse. They were a real treat. Until I read the thread that Pop's posted a couple of years back, I was never able to get that hammy flavor, no matter what brine I used. It's the cure#1 and pickleing time that does the trick. I'm getting anxious to do one again just reading this thread. Mmmm.......Mmmmm.